• Slow Cooker Chuck Roast Barbecue


    2 lbs chuck roast

    3/4 cup cola drink

    1/4 cup Worcestershire sauce

    1 tablespoon cider vinegar

    2 garlic cloves, minced

    2 large onions, chopped

    1/2 cup barbecue sauce ( your choice)


    Chop onions and place in bottom of 4 quart slow cooker.

    Trim all visible fat off of roast, cut in half to ensure even cooking, and place on top of onions.

    Mix cola, Worcestershire sauce, vinegar and minced garlic.

    Reserve 1/2 cup for use later, and pour the rest over the meat.

    Cover and cook on high for 6 hours or on low for 10 hours.

    When meat is done cooking and is very tender, remove meat and onions from the slow cooker with a slotted spoon.

    Discard cooking liquid in slow cooker.

    Add reserved sauce mixture and 1/2 cup bottled barbecue sauce to slow cooker and cook uncovered on high for 10 minutes.

    Meanwhile, shred roast with two forks.

    When sauce is finished, return shredded beef and onions to slow cooker, stir well, cover, and cook until heated through--about 10 minutes on high.

    Serves 6

  • Slow-Roasted Pork Shoulder


    1 bone-in, skin-on fresh pork picnic shoulder (6 to 7 lb.)
    1 head garlic (2 1/2 oz.)
    1 tablespoon coarse salt
    1 1/2 teaspoons dried oregano
    1 teaspoon dried thyme
    1/2 teaspoon fresh-ground pepper
    1 onion (10 oz.), peeled and sliced
    1 carrot (4 oz.), rinsed and sliced
    1/2 cup oloroso or cream sherry
    4 cups fat-skimmed chicken broth
    1/4 teaspoon dried hot chile flakes
    1 1/2 teaspoons sherry vinegar or balsamic vinegar


    1. Rinse pork and pat dry. Score skin in a crisscross diamond pattern, making 1/8-inch-deep cuts about 1 inch apart. Separate and peel garlic cloves. In a mortar and pestle, crush garlic, salt, oregano, thyme, and pepper into a coarse paste (or mince garlic, then mix with salt, herbs, and pepper). Rub garlic paste all over roast. Set roast, skin side up, on a rack in an oiled 9- by 13-inch roasting pan.

    2. Roast in a 450° oven (see notes) until deep golden brown, 40 to 45 minutes.

    3. Remove pan from oven and scatter onion and carrot slices around pork. Pour 1/4 cup sherry and 2 cups broth into pan. Add chile flakes. Baste pork with some of the pan juices. Reduce oven temperature to 225° and bake until a thermometer inserted through the center of thickest part at bone reads 170° to 175°, 8 to 9 hours (do not insert thermometer before the last hour of roasting). If pork is done before you're ready to serve, reduce oven temperature to 160° and hold in oven up to 4 hours.

    4. About 30 minutes before serving, transfer pork to a carving board. (For extra-crisp pork skin cracklings, see notes.) Cover pork loosely and set in a warm place. Pour the remaining 1/4 cup sherry and 2 cups broth into the roasting pan (drippings will be dark) and set on a burner over high heat. Bring to a boil, scraping up browned bits from bottom of pan. Boil, stirring occasionally, until liquid is reduced by about half, 7 to 10 minutes. Pour through a wire strainer set over a bowl, pressing on vegetables (discard vegetables); you should have 1 to 1 1/3 cups drippings. Skim off and discard fat. Stir in vinegar.

    5. Lift skin off pork and cut it into bite-size chunks or strips; pile on a platter. Slice meat across the grain and arrange on platter. Drizzle about a fourth of the pan juices over meat; serve remaining to add to taste.


    A convection oven is not recommended. For extra-crisp cracklings, pull skin off cooked pork, separate into bite-size pieces, and place in a shallow pan. Bake in a 400° oven until crisp and puffy, about 10 minutes.

    Yield: 8 to 10 servings 

  • Swedish Meatballs


    2 slices fresh white bread

    1/4 cup milk

    3 tablespoons clarified butter, divided

    1/2 cup finely chopped onion

    A pinch plus 1 teaspoon kosher salt

    3/4 pound ground chuck

    3/4 pound ground pork

    2 large egg yolks

    1/2 teaspoon black pepper

    1/4 teaspoon ground allspice

    1/4 teaspoon freshly grated nutmeg

    1/4 cup all-purpose flour

    3 cups beef broth

    1/4 cup heavy cream


    Preheat oven to 200 degrees F.

    Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

    In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

    In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

    Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

    Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

    Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.



  • Sweet and Sour Spare Ribs


    5-6 pounds of pork spareribs or loin back ribs (I use country style!)

    1/2 cup packed brown sugar

    1/2 cup sugar

    2 tablespoons cornstarch

    1 cup ketchup

    2/3 cup vinegar

    1/2 cup cold water


    Place ribs on a rack in a large roasting pan.  Bake uncovered at 350 for 1.5 hours.  Meanwhile, combine sugars and cornstarch in a medium saucepan.  Stir in ketchup, vinegar and water; bring to a boil.  Cook and stir until thickened and clear.  Remove ribs and rack from pan.  Discard fat.  Place ribs back in roasting pan; pour about 1 1/2 cups of the sauce over ribs.  Bake 30 minutes longer.  Cut ribs into serving size pieces; brush with remaining sauce.

    Yield: 6-8 servings

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